Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe
There’s just something magical about Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce. Every bite is an invitation to the French countryside: juicy, golden-crisp chicken draped in a velvety sauce bursting with tangy mustards, aromatic tarragon, and bursts of sweet juicy grapes. It’s homey yet refined, simple enough for weeknights but special enough to serve to friends. This dish transforms everyday ingredients into a dinner you’ll crave again and again.
Ingredients You’ll Need
This recipe celebrates simple ingredients coming together in perfect harmony. Each element builds a layer of savory, sweet, or herbal flavor while also delivering contrasting textures and gorgeous color. Here’s what you’ll need for chicken thighs in a mustard, tarragon, and grape pan sauce:
- Chicken thighs (6 bone-in, skin-on): Bone-in, skin-on thighs deliver deep flavor and a crisp, golden skin that takes beautifully to the sauce.
- Olive oil (1 tablespoon): The key to a savory sear and golden skin, olive oil also helps meld aromatics and pan juices.
- Salt (1/2 teaspoon): Seasoning the meat brings out its natural flavor for the whole dish.
- Black pepper (1/4 teaspoon): Freshly cracked black pepper adds gentle heat that accentuates the mustard’s tang.
- Shallot (1 small): Finely chopped shallot brings subtle sweetness and depth to the pan sauce.
- Garlic cloves (2, minced): Essential for savory flavor that rounds out the sauce.
- Seedless red grapes (1/2 cup, halved): Grapes add unexpected sweetness and a burst of color that makes this pan sauce truly memorable.
- Low-sodium chicken broth (1/2 cup): Deglazes the pan and creates the body for your luscious sauce.
- Dijon mustard (1 tablespoon): This classic French mustard gives tang, heat, and a smooth consistency.
- Whole grain mustard (1 tablespoon): Brings texture and pops of intense flavor in every bite.
- Fresh tarragon (1 tablespoon, chopped) or dried (1 teaspoon): Tarragon is the dish’s secret weapon, lending a gentle anise-like perfume and unmistakable French flair.
- White wine vinegar or white wine (2 teaspoons): Adds just enough acidity to brighten the sauce and balance the sweetness of the grapes.
- Unsalted butter (1 tablespoon): Swirled in at the end, butter gives the sauce a silky, glossy finish that feels luxurious.
How to Make Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce
Step 1: Season and Sear the Chicken
Let’s get those thighs prepped for golden perfection! Start by patting the chicken dry with paper towels so the skin crisps up beautifully. Sprinkle both sides generously with salt and pepper. Heat up the olive oil in a large skillet over medium-high heat—when it shimmers, nestle in those chicken thighs, skin-side down. Sear them untouched for 6 to 7 minutes until you see gorgeous, golden-brown skin crackling away. Flip and continue cooking for another 5 to 6 minutes, ensuring they’re cooked through and the juices run clear. Remove from the skillet and set aside—you’ll be returning them in just a bit!
Step 2: Build Aromatics in the Pan
Reduce the heat to medium. To the same pan (don’t wipe it out—those brown bits are flavor gold!) add the finely chopped shallot and minced garlic. Stir and cook them for 1 to 2 minutes until you can really smell their sweet savoriness, and they’ve softened just enough. This creates the foundation for your pan sauce.
Step 3: Add the Grapes and Deglaze
Next comes the showstopper: halved seedless red grapes. Toss them in and sauté for 2 to 3 minutes, just until they start to soften and release a little juice. Now, pour in the chicken broth and use your spoon to gently scrape anything stuck to the bottom—it’ll all meld into the sauce, giving it even more flavor.
Step 4: Whisk in Mustards and Simmer
Add the Dijon and whole grain mustards along with the white wine vinegar (or white wine, if you want a subtle fruity undertone) to the pan. Give everything a good stir to combine, then let it bubble away for 3 to 4 minutes until the mixture thickens just a bit. These mustards will give your chicken thighs in a mustard, tarragon, and grape pan sauce that signature tang and warmth.
Step 5: Finish with Tarragon and Butter
Stir in the chopped tarragon, inhaling that fragrant, almost licorice aroma—it takes the sauce to a French bistro level of irresistible. Drop in the butter last, swirling it in so the sauce turns shiny and luxuriously smooth.
Step 6: Return Chicken and Serve
Nestle the chicken thighs back into the skillet, skin-side up, and spoon some of the beautiful sauce all over. Let everything simmer together for another 2 minutes, just to meld the flavors and warm the meat through. Serve piping hot, making sure each piece is generously covered in that mustardy, herby, grape-studded sauce.
How to Serve Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce
Garnishes
For the final flourish, sprinkle a little extra chopped fresh tarragon over your chicken thighs in a mustard, tarragon, and grape pan sauce. You can also add a handful of halved grapes or a twist of cracked black pepper. These bright pops of green and purple make the whole dish feel restaurant-worthy and bring out those fresh, herbal notes.
Side Dishes
This recipe absolutely shines alongside buttery mashed potatoes, fluffy steamed rice, or slices of warm, crusty bread. Each starch soaks up the luxurious sauce, turning every bite into pure comfort. For something lighter, try with roasted asparagus or a crisp green salad tossed in a citrusy vinaigrette to balance the richness.
Creative Ways to Present
For a dinner party feel, serve your chicken thighs in a mustard, tarragon, and grape pan sauce straight from the skillet so everyone can see those beautiful colors. Or, plate each thigh individually with a dramatic swirl of sauce and a scatter of grapes for a more elegant presentation. This dish also makes incredible sliders: pile pulled chicken and sauce onto little brioche rolls for a playful twist!
Make Ahead and Storage
Storing Leftovers
Once cooled, leftovers can be transferred into a sealed container and refrigerated for up to 3 days. The chicken will continue to absorb the flavors from the mustard, tarragon, and grape pan sauce, making for an even tastier lunch the next day.
Freezing
To freeze, place the chicken thighs and some sauce in an airtight container or freezer bag (try to remove as much air as possible). Freeze for up to 2 months. The grapes will soften more as they thaw, but the flavor of chicken thighs in a mustard, tarragon, and grape pan sauce stays absolutely delicious.
Reheating
Gently reheat leftovers on the stovetop over low heat, adding a splash of chicken broth if the sauce needs loosening. Alternatively, microwave in short intervals, covered, until just hot. Make sure the chicken is fully heated through and the sauce is bubbling before serving.
FAQs
Can I make chicken thighs in a mustard, tarragon, and grape pan sauce with boneless thighs?
Yes, boneless thighs work beautifully in this recipe! Just reduce the cooking time by a few minutes since they’ll cook faster than bone-in cuts. You’ll still get plenty of flavor and a tender result.
What if I don’t have fresh tarragon?
No worries—dried tarragon is a great substitute. Use 1 teaspoon dried for every tablespoon of fresh. The flavor will be slightly more concentrated, so start with less and adjust to taste.
Can I use green grapes instead of red?
Absolutely! Green grapes will give a slightly different color and a more tart pop, but they’re equally delicious in chicken thighs in a mustard, tarragon, and grape pan sauce. If you want a sweeter sauce, stick with red grapes.
How can I make the sauce smoother?
If you prefer a silky pan sauce, gently mash some of the grapes as they cook to break them down further. You can also strain the sauce before serving, though you’ll lose those lovely bursts of whole grape flavor.
What wine pairs best with this dish?
Any crisp, dry white wine works wonderfully—think Sauvignon Blanc or Chardonnay. If you’re opting for red, go for a lighter style like Pinot Noir to match the fruity undertones of the grapes and tarragon without overpowering the dish.
Final Thoughts
If you’re searching for a special meal that’s easy enough for a weeknight but sure to wow at any table, give chicken thighs in a mustard, tarragon, and grape pan sauce a try. It’s bursting with flavor, comfort, and just a hint of French elegance. Your next new favorite is waiting—invite your friends and let them in on the secret!
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Chicken Thighs in a Mustard, Tarragon, and Grape Pan Sauce Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Tender, juicy chicken thighs cooked to perfection in a flavorful pan sauce made with mustard, tarragon, and grapes. This French-inspired dish is a delicious and elegant option for a weeknight dinner.
Ingredients
Chicken Thighs:
- 6 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pan Sauce:
- 1 small shallot, finely chopped
- 2 garlic cloves, minced
- 1/2 cup seedless red grapes, halved
- 1/2 cup low-sodium chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon whole grain mustard
- 1 tablespoon chopped fresh tarragon (or 1 teaspoon dried)
- 2 teaspoons white wine vinegar or white wine
- 1 tablespoon unsalted butter
Instructions
- Prepare the Chicken: Pat the chicken thighs dry and season with salt and pepper.
- Sear the Chicken: Heat olive oil in a skillet, sear the chicken until golden and crispy, then set aside.
- Make the Sauce: Cook shallot and garlic, add grapes, broth, mustards, and vinegar. Simmer, then stir in tarragon and butter.
- Finish Dish: Return chicken to the skillet, spoon sauce over the top, and cook briefly to heat through.
- Serve: Serve hot with preferred sides.
Notes
- Serve with mashed potatoes, rice, or crusty bread to soak up the sauce.
- If you prefer a smoother sauce, lightly mash the grapes as they cook.
- Boneless thighs can be used, but adjust cooking time slightly.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 chicken thigh with sauce
- Calories: 360
- Sugar: 5g
- Sodium: 430mg
- Fat: 24g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 115mg
